Lemongrass Chicken
From Southeast Asia via New York, a recipe based on one developed by my sometime coauthor and longtime Asian hand, Jean-Georges Vongerichten. Included here not because it is “authentic” in the true sense but because the flavor is truly Thai and it's among the best Thaiinspired chicken recipes I know.
- 2 lemongrass stalks, trimmed and thinly sliced
- 2 large shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 small fresh red chile, stemmed and roughly chopped, or 1 teaspoon hot red pepper flakes
- 1 tablespoon nam pla or nuoc mam
- 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat
- Salt and black pepper to taste
- 1 tablespoon corn, grapeseed, or other neutral oil
Instructions:
- Combine the first 5 ingredients in a food processor and puree roughly, stopping the machine to scrape down the sides once or twice. If possible, do this down the sides once or twice. If possible, do this the day before you want to eat.
- Loosen the chicken's skin wherever you can and spread the marinade between the meat and the skin, pressing it into the flesh. Sprinkle with salt and pepper. If time allows, wrap the chicken in plastic and let rest for several hours, refrigerated.
- When you're ready to cook, preheat the oven to 500°F. Place the oil in a large nonstick skillet over high heat. When the oil is hot, place the chicken in the skillet. When the chicken begins to brown, 3 or 4 minutes later, put the skillet in the oven. Cook for about 8 minutes or until the bottom is crisp, then turn and return to the oven for another 5 minutes or so, again until crisp. Turn once more and cook until the chicken is done, about 5 minutes, then serve.